Any meal and lunch daily rarely pass without delicious salads, pleasing to the eye and taste. This is the most popular cold dishes, giving unlimited possibilities to combine products and create new flavor combinations. But, unfortunately, not all salads are equally useful. Classic Olivier salad in mayonnaise, for example, a real calorie bomb. But light salads of vegetables or fruits, flavored olive oil or balsamic tart is quite another thing.
Why salad “light”?
First, let’s understand why some salads are called “light” and the other “heavy”? Criteria two: the caloric value and ease of digestion. Light salads are usually prepared on the basis of plant foods: all kinds of vegetables, fruits (fresh or canned), carrots, herbs and spices. Vegetables contain little calories, are easily digested and do not create heaviness in the stomach. As a dressing they normally use olive or sunflower oil, vinegar, lemon juice or a special sauce made with low fat yogurt. For heavy-duty typical use of a large number of cheese, meat, sausages, smoked meat, mayonnaise or salad atypical products (e.g., cooked noodles). Most of these products on individually digested normally, but in the same plate in the form of salad just “fall” into the stomach a heavy stone. Continue reading
History and localization of beer snacks is very complicated and almost defy systematic description. The diversity of varieties and kinds of beer made this drink is universal, and therefore a food associated with them, as extensive in the names and ways of cooking. If we talk about rules of setting, there is also a variety of options – from a clean table with mugs to rich treats with hot and cold dishes, including dessert. And beer everywhere there is a place and a good companion snack.
Beer snacks – a different direction in cooking
Beer in General can be considered as a drink with a “double bottom” – drink it just because it’s beer, a special element of culture, and is drunk as an accompaniment for some food, the menu is acceptable in certain conditions. It is difficult to surprise someone order beer for lunch or dinner in the restaurant. But there is a separate culinary direction that links cooking with beer – this beer snacks, including cold, hot dishes, salads, desserts. In each country it’s own set of dishes and products, which is superimposed on the national colors.
Experience the variety of opportunities offered by national cuisines in recipes snacks to beer, in the Pub daddy – menu of this beer house is filled with not only traditional English dishes, but also a very diverse range of zakusochnyh countries and peoples. Continue reading
On our planet, lots of delicacies, the existence of which many may never even heard of. And they are obscenely expensive. Such products even the rich man is not always afford. If he is not a millionaire or a celebrity with a fabulous income.
However there is a demand, and some people are willing to pay, say, 500 euros for a pound of potatoes. Yes, announced by the amount hair on my head stand on end. How, what, why? What is bad in our potatoes?
All these questions have answers. So, I represent to your attention the ten most expensive dishes in the world.
The most valuable species of truffle is the French black (Perigord) and white Piedmont, which grow in Italy, France and Romania. However, the most expensive was the white truffle, which has a unique taste, incomparable aroma and broken resembling a piece of marble.
These mushrooms grow underground, at a depth of about 9-10 cm and occasionally they can quite a bit to speak out. That is why they are so hard to detect. Here to help people come specially trained dogs. They pick up the truffle aroma, “get a scent” and then dig holes in the place where you can smell the mushroom. Continue reading